Cuisine Solutions’ work with Starbucks and Costco shows how sous vide egg bites have expanded into take-home retail and new ...

Celebrity event designer Edward Perotti explains how bakery and snack brands can use spectacle, nostalgia and bolder ideas to ...

Polarbröd’s European expansion highlights demand for sourdough, better nutrition and distinctive sandwich bread that performs reliably at industrial scale.

Bakery and snack manufacturers face growing pressure to deliver clear label products with natural, recognizable ingredients ...

Conagra’s analysis of AI queries suggests shoppers are asking for snacks that meet specific needs. What does the evidence reveal about discovery and sales?

EU-funded research reveals how vague food claims, hidden sponsorships, influencers and AI can mislead consumers – and how producers should respond.

When chocolate leaks from a pain au chocolat, the ingredient is often blamed for a failure that actually began with baton placement, dough sealing or proofing. But that doesn’t mean chocolate ...

Lucky Charms and Trix have lost their certified colours. General Mills has now removed petroleum-based dyes from every cereal in its US portfolio, completing one of the food industry’s most closely ...

Private-label food manufacturers are becoming increasingly acquisitive. Their names rarely appear on supermarket shelves, but they make the biscuits, cereal bars, snacks and ice creams sold by major ...

Avocado oil has become one of the snack aisle’s most marketable ingredients. It can make an everyday bag of crisps appear cleaner, healthier and more premium. Siete, Jackson’s, Good Health, Snacklins ...

Food manufacturers already know that GLP-1 users eat smaller portions, prioritise protein and cut back on snacks and alcohol. Those findings have been reported so often that repeating them adds little ...